Creamy Tomato Bisque

Creamy tomato bisque is rich, flavorful, and will satisfy all of your comfort cravings. This will become your new favorite bisque recipe!

I’ve had tons of store bought soups and bisques in my life, and none of them can hold a candle to this incredible recipe. Almost all canned bisques have a metallic aftertaste to them that is so hard to ignore.

Trust me, once you’ve tried dipping a piece of crusty sourdough bread into this creamy concoction, you’ll never want the store bought variety again.

Another soup I can’t ever get enough of is my Pappa Al Pomodoro (tomato bread soup.) When the cooler months roll in, it’s always good to have a few trusty soup and bisque options for dinner!

Creamy Tomato Bisque

Ingredient Notes

• Extra Virgin Olive Oil – 1 tablespoon will work just fine! You only need a light coating on the bottom of the saucepan.
• Yellow Onion – Check out my easy technique for how to chop an onion.
• Carrots – If you’re looking for something more autumnal, these can be substituted for butternut squash.
• Garlic
• Dried Basil – While dried basil works best for this recipe, fresh basil can also be substituted. Both options are delicious!
• Whole Peeled Roma Tomatoes – If you can’t find Roma tomatoes, other canned whole tomatoes work just as well.
• Chicken Stock – Use store bought or homemade chicken stock; just be sure to use stock instead of broth! Stock has a richer, fuller flavor that’s perfect for this recipe.
• Heavy Cream– To make a vegan bisque, you can use coconut milk instead

Tomato Bisque Recipe Video

To see how this recipe is to make, watch this quick video!

Step by Step Instructions

1. Cook the vegetables. Cook the carrots and onions first, stirring both in the garlic oil for about ten minutes. Then, add the garlic and basil.
2. Bring to a boil. Pour the chicken stock and canned tomatoes into the pot, stirring to combine with the vegetables. Once boiling, turn the heat down to a simmer.
3. Cool down. After 45 minutes of simmering, remove the bisque from the heat and allow it to cool for a few minutes. Then, pureé the delicious mixture!
4. Stir in the heavy cream. You’re almost done! Pour heavy cream into the pureéd mix and stir it in nice and slow. Serve it warm, and enjoy!

Q&A + Recipe Notes

What is the difference between soup and bisque?

Bisques are thicker and creamier than most soups. While some soups have a similar consistency, bisques are guaranteed to always be thick and creamy. That’s why they’re so great for winter time! When I think of this creamy tomato bisque, it’s difficult to think of anything more warm and comforting.

How to make this tomato basil bisque recipe vegan

This recipe is easy to convert for a vegan-friendly dish. Just swap the heavy cream for coconut milk; you may not even notice a difference in the flavor!

Serving Suggestions

I recommend toasting some sourdough bread and dipping it right into your bowl! If you’re feeling extra decadent, you can also use sourdough bread to make a bread bowl. Either way, you’re going to have a fantastic dinner.

Print Pin Recipe

Creamy Tomato Bisque

5 from 11 votes

You’re going to love this creamy tomato bisque, seasoned with dried basil. Serve it on it’s own or with crusty artisan bread!

Course Appetizer, Side Dish, Soup

Cuisine American

Keyword tomato bisque

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 8 -10 servings (approximately)

Calories 277

Author Jennifer Farley

Ingredients

US Customary - Metric

• ▢ 2 tablespoons extra virgin olive oil
• ▢ 1 large yellow onion, sliced (approximately 2 cups)
• ▢ 4 medium carrots, peeled and diced (approximately 4 cups)
• ▢ 2 cloves garlic, minced
• ▢ 1 1/2 tablespoons dried basil, crushed
• ▢ 3 (28-ounce) cans whole peeled Roma tomatoes (do not drain)
• ▢ 1 quart chicken stock, either homemade or low-sodium (use vegetable stock for a vegetarian soup)
• ▢ 1 pint heavy cream
• ▢ 1 tablespoon kosher salt, or to taste
• ▢ 1 teaspoon ground black pepper, or to taste

Instructions

• ▢
  In a Dutch oven or large heavy saucepan, heat the olive oil over medium heat. Add the onions and carrots and cook for 10 minutes, stirring, then add the garlic and basil. Cook for an additional 5 minutes.
• ▢
  Add the tomatoes and stock, bring to a boil, then reduce to a simmer. Cook, uncovered, for 45 minutes, stirring occasionally.
• ▢
  After allowing soup to cool for a few minutes, purée in a blender or food processor until smooth (in batches if necessary).
• ▢
  Slowly stir in the cream over low heat, until the soup is just heated through. Season with salt and pepper, and serve warm.

Video

Notes

Adapted from Serious Eats

Please read my full post for additional recipe notes, tips, and serving suggestions!

Nutrition

Sodium: 956mg | Calcium: 61mg | Vitamin C: 4.1mg | Vitamin A: 6885IU | Sugar: 2g | Fiber: 1g | Potassium: 288mg | Cholesterol: 81mg | Calories: 277kcal | Saturated Fat: 12g | Fat: 21g | Protein: 4g | Carbohydrates: 8g | Iron: 0.4mg

Recipe Troubleshooting

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